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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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THANKSGIVING RECIPES |
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APPLE AND NUT TART
| INGREDIENTS: |
- 8 sheets frozen phyllo
dough (17x12-inch rectangles), thawed
- 1/3 cup parve margarine,
melted
- 1/4 cup margarine
- 1/2 cup packed brown
sugar
- 2 tablespoons frozen
apple juice concentrate, thawed
- 2 teaspoons ground
cinnamon
- 3 pounds tart apples,
peeled, cored, and thinly sliced (8 cups)
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- 1/2 cup golden raisins
- 2 tbsp all-purpose
flour
- 3 tbsp light non-dairy cream
- 3 tbsp chopped pecans
or walnuts
- Sifted powdered sugar
- Non-Dairy Whipped cream or ice
cream (optional)
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| DIRECTIONS: |
| 1.
For crust, lay one
sheet of phyllo dough on an 11- to 13-inch pizza pan; brush
with part of the 1/3 cup melted parve margarine. Lay a
second sheet on top, perpendicular to the first; brush with
margarine. Repeat for a total of 8 sheets, placing each
sheet perpendicular to the previous one. Fold outside edges
toward the center, forming a shell about 10 inches in
diameter. (It's OK if some of the phyllo dough sheets tear,
causing a flakier-looking edge.) Brush phyllo lightly with
any of the remaining 1/3 cup melted margarine. Bake in a 400
degree F oven for 15 minutes or until phylo is golden. If
the crust puffs during baking, poke a few holes in the crust
with a fork, gently flattening the center. Let the crust
cool completely. |
| 2.
For filling, melt the remaining 1/4 cup margarine in a
Dutch oven. Stir in brown sugar, apple juice concentrate,
and cinnamon. Stir in apples and raisins until coated. Bring
to boiling; reduce heat. Cook, covered, about 10 minutes or
until apples are tender, stirring once. Remove fruit with a
slotted spoon, reserving juices. Toss fruit with flour and
spoon into prepared crust; set aside. (To make filling
ahead, prepare to this point. Cool about 30 minutes before
spooning into crust. Drizzle with cream mixture and sprinkle
with nuts before baking.) |
| 3.
For cream mixture, gently boil reserved juices in Dutch
oven about 6 minutes or until thickened and reduced to about
1/4 cup. Add 3
tbsp light non-dairy cream;
cook and stir over low heat until well combined. Pour over
apple mixture in crust. Sprinkle nuts over top. Bake in a
350 degree F oven for 20 to 25 minutes or until golden
brown. Let stand 20 minutes. Just before serving, sprinkle
lightly with powdered sugar. If desired, serve warm with
non-dairy whipped cream or ice cream. Makes 10 to 12
servings. |
| Make-Ahead
Tip: Prepare crust; cool. Loosely cover with plastic
wrap; store at room temperature up to 1 day. Prepare
filling, cover and chill up to 2 hours. |
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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